Embed Size (px)
DESCRIPTION
WBA Member eNewsletter
Citation preview
Volume 79, Issue 9
Cover Photo: Halloween candy
INSIDE THIS ISSUECALL TO ACTION!Petition Against Wisconsin Cottage Law
STUDENT SCHOLARSHIP SPOTLIGHT Meet Kelli Jones
WCTC RECEIVES NATIONAL AWARDHonorable Mention Recipient
3
4
7
WBA Member Services Center2514 S. 102nd StreetWest Allis, WI 53227
Phone: (800) 542-2688Fax: (414) 258-5582
Email: [email protected]: www.wibakers.com
BOARD OF DIRECTORS2014-2015
Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers Association West Allis, WI (414) 258-5552
Executive Committee Interim President - David Weber Weber’s Bakery Lodi, WI (608) 592-4115Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN
Board Trustees Judy Baggenstoss Melody Cookies Oak Creek, WI (414) 762-2720Bob Hiller Rollin Pin Bakery Janesville, WI (608) 754-8267
Directors-At-Large Ken Heil Sweet Perfections Bake Shoppe Waukesha, WI (262) 446-2253Susan Bice Sweetheart Cakes Port Washington, WI (262) 284-6221 Tamara Mugerauer Tamara’s the Cake Guru Oshkosh, WI (920) 236-9144Judy Semrad Muskego Marketplace Foods Muskego, WI (262) 679-1166 Brandon Grebe Grebe’s Bakeries Milwaukee, WI (414) 543-7001
WBA Staff Debbie Lowery Wisconsin Bakers Association West Allis, WI (414) 258-5552Jessica Hoover Wisconsin Bakers Association West Allis, WI (414) 258-5552
The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.
Call to Action: Wisconsin Cottage Law
Earlier this month, the “cookie bill” resurfaced. As you may remember, the “cookie bill” was introduced to the Wisconsin Legislature back in 2013. Since then, there have been numerous revisions to the bill and it is once again making its way through the legislative process.
The bill is currently being reviewed by the Senate and has been referred to the Committee on Agriculture, Small Business, and Tourism. The bill was introduced by the following Senators: Harsdorf,
Ringhand, Gudex, Marklein, Olsen, Bewley, Lassa, Vinehout and Tiffany; and is cosponsored by Representatives Rohrkaste, J. Ott, Spreitzer, Allen, Ballweg, Bernier, E. Brooks, R. Brooks, Craig, Edming, Gannon, Horlacher, Jacque, Kitchens, Kleefisch, Kooyenga, Kremer, Krug, T. Larson, Murphy, Mursau, A. Ott, Quinn, Thiesfeldt, Steffen, Danou, Genrich, Jorgensen, Milroy, Ohnstad, C. Taylor and Sinicki.
The Wisconsin Bakers Association continues to stand in accord with the following statement from the Retail Bakers of America: RBA and WBA support all Cottage Industry Bakers and Decorators provided that the laws regulating them are no different than licensed retail bakeries. RBA and WBA oppose all “Cottage Industry” laws that treat home bakers and decorators differently from licensed retail bakeries in these key aspects:
1. First and foremost, Food Safety and Sanitation laws must be followed by all home baking/
decorating facilities.
2. Home baking/decorating facilities must be licensed by an appropriate government body.
3. They must be inspected in the same manner and the same frequency as licensed retail
bakeries in the same jurisdiction.
4. They must carry the appropriate insurance (including but not limited to liability and
worker’s compensation) for their activities.
5. They must remit all appropriate taxes in the same manners as a licensed retail bakery.
It is up to you, as bakery owners, to contact your representatives to voice your position regarding this proposed law. The time is now to make those calls, write letters, and send emails!
Visit http://maps.legis.wisconsin.gov/ to look up the phone numbers of the representatives in your district by entering your zip code. Sign the petition against this proposed bill online at http://www.ipetitions.com/petition/petition-of-objection-to-lrb-2963. BB
BEYOND BAKING OCTOBER 20153
COTTAGE LAW STATEMENT
The Wisconsin Bakers Association stands in accord with the following statement from the Retail Bakers of America:
RBA and WBA support all Cottage Industry Bakers and Decorators provided that the laws regulating them are no different than licensed retail bakeries.
RBA and WBA oppose all “Cottage Industry” laws that treat home bakers and decorators differently from licensed retail bakeries in these key aspects:
1. First and foremost, Food Safety and Sanitation laws must be followed by all home baking/decorating facilities.
2. Home baking/decorating facilities must be licensed by an appropriate government body.
3. They must be inspected in the same manner and the same frequency as licensed retail bakeries in the same jurisdiction.
4. They must carry the appropriate insurance (including but not limited to liability and worker’s compensation) for their activities.
5. They must remit all appropriate taxes in the same manners as a licensed retail bakery.
For more information about the Retail Bakers of America, please contact the RBA office at 800-638-0924.
For more information about Wisconsin Bakers Association, please contact the WBA office at 800-542-2688.
Student Scholarship Spotlight: Kelli JonesBy Nicole Hensch
In an unprecedented move, the Wisconsin Baker’s Association scholarship committee chose three young women to be the recipients of the 2015 Robert W. Hiller Scholarship. Each of the recipients will receive $1,000 per academic year towards their culinary/baking education.
Kelli Jones of Kenosha, Wis. is one of the recipients. She is finishing up her degree at the Art Institute of Milwaukee and will graduate this fall.
Jones’ story is one many in the culinary world can relate. She enrolled in a traditional four-year university out of high school because “that’s what you do.” She said she was “going with the flow” but never felt connected to or passionate about her studies.
One day, an advertisement for pastry classes popped up on her computer and she was intrigued. She did some research and said just learning about the possible classes she could take gave her more excitement than her current studies did. Soon she took the leap, left her traditional university and enrolled in pastry school. From the first class, she knew she’d found her passion.
“Transferring schools was the best decision I have made in my entire life. I was passionate about my schoolwork again and loved going to school every day. I was finally surrounded with people who had the same interests, goals and dreams that I had,” said Jones in her application essay.
While she has a long-term goal of owning her own bakery down the line, Jones said she could also see herself being perfectly happy working in a bakery. She loves her current role at Paelli’s
Pictured above: Kelli Jones
Photo provided by Kelli Jones
Continued on next page
Bakery in Kenosha and could see herself doing something similar as a career.
Initially, Jones was hired as a front-of-the-house customer service worker, when the owner found out she was in pastry school. She was offered the opportunity to move into production. Jones admits she didn’t really understand what she was getting herself into and that starting at midnight to produce donuts wasn’t where she thought she’d be, but she loves it.
Finding out that Jones has already committed herself to bakers’ hours showed the scholarship committee her dedication to succeeding as a baker. With a solid understanding of the realities of the industry, an eagerness to learn and a desire to succeed, the scholarship committee was happy to help Jones finish her education and continue on her baking path.
“Kelli has committed herself to this industry whole-heartedly and her enthusiasm and desire to learn really impressed us,” said Dave Schmidt, CEO of the WBA. “She’s the sort of young worker that will be an asset to our industry for years to come.” BB
Continued - Student Scholarship Spotlight
BEYOND BAKING OCTOBER 20155
IDDBA Releases Latest Original Research: Digital Merchandising for Deli and BakeryPress release by IDDBA
The International Dairy-Deli-Bakery Association™ (IDDBA) announced the release of its latest original research, Digital Merchandising for Deli and Bakery. Developed in conjunction with retail technology consultancy firm Brick Meets Click, the report examines the growing relevance of digital shopper omnichannels and explores ways in-store deli and bakery departments can embrace online technology to attract and retain shoppers and grow sales.
Among the report’s findings are four opportunity areas that represent key paths to purchase:
• Moving shoppers towards a purchase decision before they come to the store.• Promoting additional purchases with new digital devices that make ordering and
purchasing faster and easier.• Making it easier for shoppers to purchase products by aligning with click & collect, local
delivery services, or self-service dispensers.• Encouraging shopper feedback and conversation to increase engagement and boost
return trips.• The free report is available to both IDDBA members and nonmembers.
Digital Merchandising for Deli and Bakery is the latest research report developed by IDDBA. Other recent research include Online Grocery Business Models: Click & Collect and Drive; High Stakes of Food Safety in Dairy, Deli, Bakery & Prepared Foods; Total Store Connectivity: Revealing New Pathways to Win – Specialty Cheese and Engaging the Evolving Shopper: Serving the New American Appetite. IDDBA members have access to all association research at www.iddba.org.
“Technology continues to create new opportunities for food retailers and manufacturers to engage and connect with today’s shoppers,” said Alan Hiebert, senior education coordinator, IDDBA. “Our latest research provides industry professionals with the information they need to successfully implement marketing and sales processes in the various channels their shopper base frequents.”
To learn more about IDDBA research and membership benefits, visit www.iddba.org. BB
WCTC’s Dual Enrollment Academy is Honorable Mention Recipient of National Career Pathways Partnership Excellence AwardPress release by WCTC
Waukesha County Technical College’s Dual Enrollment Academy (DEA) is an Honorable Mention recipient of the National Career Pathways Network (NCPN) Career Pathways Partnership Excellence Award. The award emphasizes the importance of career guidance and advising, professional development for educators and employers, and the employer role in providing work-based learning opportunities for students. WCTC will receive award recognition and give a presentation about the Academy’s successes at the annual NCPN conference in Dallas in October.
“We’re thrilled the Dual Enrollment Academy has received this national recognition,” said WCTC President Kaylen Betzig. “The success of the program is evidenced through the attitudes of the students, who commonly state that DEA is the best thing that has ever happened to them. Participating in college level courses has opened the door to opportunities that these students never considered achieving.”
DEA allows high school seniors to earn technical college credits while they develop in-demand skills to enter the workforce. Currently, program options include Tool and Die/CNC, Welding/Metal Fabrication, Printing and Publishing and Baking and Pastry Production. The program is a collaboration between WCTC, eight local industries and thirteen high schools. Ninety-five percent of this year’s DEA trainees graduated from the program, and 83 percent of the graduates gained employment upon graduation.
“Throughout the school year, students learn the value of hard work and dedication,” Betzig said. “They learn that they are capable of achieving goals they previously thought were out of their reach. Participation in DEA has set students on a career pathway that will provide lifelong opportunities.”
Other 2014-15 DEA statistics include:
• 40 of 42 students who began the program last fall graduated (95% graduation rate).• 35 graduates are employed (83% employment rate). The other five are pursuing other
plans, including two who are attending four-year colleges.• Many graduates noted they are moving on to 2-year or 4-year degree programs.
The Academy is supported by Wisconsin Fast Forward – Blueprint for Prosperity (WFF - BFP) grant funds. Governor Walker’s WFF – BFP initiative was enacted in 2014 to expand the WFF grant program with an additional $35.4 million investment. Administered by the Wisconsin Department of Workforce Development – Office of Skills Development, funding helps reduce technical college wait lists in high-demand fields, enhance employment opportunities for persons with disabilities and support collaborative school-to-work projects. Learn more at: http://www.wisconsinfastforward.com/prosperity/. BB
IBIE 2016 Registration Opens One Year Out to Show!Press release by American Bakers Association
Registration is now open for the world’s largest, most comprehensive baking event in the U.S.! Doors will open at exactly 10:00 am on October 8, 2016. Show organizers decided to open registration for this CAN’T MISS event earlier than ever before to make sure that everyone in the baking industry has it on their radar and can budget appropriately.
Every member of ABA should have received an invitation email on October 8, 2015, to register and take advantage of a membership-only discount. If you didn’t get the email, contact ABA for more information. All members of IBIE’s partnering associations also received an email with the discount offer.
At IBIE 2016, attendees will discover the latest trends and innovations, connect with colleagues, and learn from top baking and business professionals. This is a triennial show, so the opportunity only comes around once every three years. Make sure that you’re a part of it all. Plan now to join your fellow industry leaders in Las Vegas, October 8-11, 2016. BB
BEYOND BAKING OCTOBER 20158
Sugar Association Raises Concerns On ‘Added Sugars’ Labeling In Comments To FDAPress release by The Sugar Association
The Sugar Association is raising serious concerns about the Food and Drug Administration’s (FDA) proposal to require an “added sugars” declaration and daily reference value (DRV) on the Nutrition Facts Label (NFL).
“FDA has not provided the scientific evidence to uphold its own statutory requirement that ‘added sugars’ labeling and a DRV for ‘added sugars’ is ‘necessary to assist consumers in maintaining healthy dietary practices,’” The Sugar Association stated in its comment provided to FDA.
The Sugar Association notes that in this rulemaking effort, FDA has openly admitted it has deviated from “factors traditionally considered for mandatory
declaration” of nutrients on the NFL. The record shows that FDA has arbitrarily selected from general dietary guidance, science of low evidentiary value and unofficial, controversial reports like the 2015 Dietary Guidelines Advisory Committee (DGAC) Report to support its proposal for “added sugars” labeling and to set a DRV.
In addition, FDA’s own consumer research shows that should the Agency move forward with its “added sugars” labeling proposal it will mislead and confuse consumers.
The extraordinary contradictions and irregularities in this rulemaking process coupled with the use of scientific evidence of extremely low evidentiary value to propose “added sugars” labeling and a DRV is unprecedented for the FDA.
The Sugar Association points to the following specific concerns with the quality of scientific evidence and the irregularities in this rulemaking process used by the Agency to support its proposal:
In its proposal to set a DRV for “added sugars,” FDA is bypassing its traditional reliance on the Institute of Medicine’s Dietary Reference Intakes (DRI) to determine DRVs. DRIs provide the scientific basis for the development of food guidelines and labeling in the United States and Canada.
Continued on next page
The mathematical construct of USDA Food Pattern modeling does not have the scientific underpinning to support “added sugars” intake recommendations, or to serve as a basis for setting a DRV.
FDA asserts that a public health endpoint now exists for the Agency to be able to require an “added sugars” declaration and to set a DRV. The evidence for this public health endpoint comes from the 2015 DGAC conclusion of a strong association between dietary patterns and increased risk of cardiovascular disease. FDA has failed to acknowledge that the majority of studies cited by the DGAC to reach this conclusion did not even assess “added sugars” intake.
FDA links “added sugars” to serious disease outcomes without scientific evidence of verifiable biological mechanisms that show causation to support this assertion.
FDA cited the World Health Organization (WHO) commissioned meta-analysis as a basis for the 10% DRV despite the fact WHO grades its own evidence for free sugars (added sugars) intake and body weight for both adults and children to be of moderate quality, at best.
“FDA has not provided evidence that, under section 403(q)(2)(A) of the Act, there is sufficient scientific evidence of a compelling public health reason to modify the current ‘Sug-ars’ category to include ‘added sugars’ labeling and a set DRV for ‘added sugars.’ To reiterate, the Agency has not provided evidence that ‘added sugars’ labeling is necessary ‘to assist consumers in maintain-ing healthy dietary practices,’” The Sugar Association states.
“For the reasons outlined above, we ask FDA to withdraw its proposals to include ‘added sugars’ on the NFL and to set a DRV for ‘added sugars.’ Should FDA believe that ‘added sugars’ labeling is important, the Agency should follow its standard of sufficient scientific agreement and ask the Institute of Medicine to do a thorough review of the full body of scientific evidence (at the highest level of evidence available) on ‘added sugars’ intake,” The Sugar Association concludes. BB
Continued - Concerns On ‘Added Sugars’ Labeling
Check out our service providers!
Alternative Communications, Inc.Jesse Gnas
(262) 367-2200 American Industrial Leasing
Tammie Clendenning(800) 444-6230
Aramark Uniform ServicesDrew Coffey
(781) 204-9067 Associated Bank
Carol Carey(414) 321-5129
BeneCo of Wisconsin, Inc.Steve Miller
(262) 207-1999 Central Office Systems
Lori Lindenberg(262) 784-9698
Financial Specialists, Inc.Charlie Popple
(262) 544-6099 Soerens FordJohn Schultz
(262) 781-9800 Les Stumpf Ford
Ken Harder(920) 731-5211, ext. 250
D.A. BertherJim Lidwin
(414) 328-1995 Pack-O-Mach Corp.
Bob Morris(763) 571-6677 Practical Baker
John Stricker(815) 943-6040
WBA Credit Card ProgramJohn Gay
(800) 767-2484, ext. 54587 West Bend Mutual Insurance
David Nycz(262) 334-5571
Wisconsin Bakers Association2514 S. 102nd St., Suite 100
West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582
Editorial Staff
Publisher
Editor
Dave Schmidt, [email protected]
Jessica [email protected]
Copyright © 2015 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.
